1. Preheat the oven to 400°F. 2. Rinse the chicken with cold water, pat dry and
season with salt and pepper inside and out.

3. Stuff the cavity with the rosemary, thyme, bay
leaf and peeled garlic. Also put a few pieces of
onion, carrot and celery into the cavity.

4. Scatter the rest of the onions, carrots and
celery on the bottom of a roasting pan. Place the
chicken on top of the vegetables. Squeeze juice from
the lemon all over the chicken and add the lemon
half to the cavity.

5. Place in the oven. After 15 minutes turn the heat
down to 350°F. Roast the chicken for an additional
45 minutes to 1 hour, until it's golden brown and
crisp and the juices run clear when the thigh is
pierced with a sharp knife.

6. Transfer the chicken to a serving platter and let
rest for about 10 minutes. Remove the skin and
discard. Carve the chicken into serving pieces.

For the garlic mashed potatoes:

1. Meanwhile, place the garlic bulb in an ovenproof
dish and drizzle with olive oil. Once the oven has
been turned down to 350°F, place the dish,
uncovered, in the oven for 15-20 minutes until the
garlic is golden brown and soft.

2. Remove from the oven and let cool.

3. Peel the potatoes and cut them in half. Place
them in a pot and cover with cold water. Bring to a
boil over high heat and simmer until the potatoes
are tender when pricked with a fork, about 30
minutes, depending on the size of the potatoes.
Drain.

4. Bring the stock to a boil, and turn down to a
simmer.

5. Squeeze the roasted garlic bulb to release the
roasted garlic in each clove. Mash the garlic with a
fork and throw the skins away.

6. Mash the potatoes with a potato masher or fork,
or use a food mill. Add the roasted garlic. Slowly
add the stock until the desired consistency is
reached.

7. Adjust the salt and pepper to taste and serve
alongside the chicken.

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